4 lb Rump Roast; Beef, Boneless 1/2 c Cider Vinegar
2 ea Onions; Thinly Sliced 1/4 c Vegetable Oil
8 ea Peppercorns 1/2 ts Salt
4 ea Cloves; Whole 2 c Water; boiling
1 ea Bay Leaf 10 ea Gingersnaps
1 c White Vinegar; Mild 1/2 c Sour Cream
1 c Water 1 tb Unbleached Flour
Place the beef roast in a deep ceramic or glass bowl. Add onions,
peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar
over the meat; chill, covered, for 4 days. Turn meat twice each day.
Remove the meat from the marinade, dry it well with paper towels, and
strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a
Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle
meat with salt. Pour boiling water around the meat. sprinkle in crushed
gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup
of reserved marinade and cook meat 2 hours or more, until tender. Remove
the meat and keep it warm. Strain the cooking juices into a large
saucepan. In a small bowl mix sour cream with flour. Stir it into the
cooking juices and cook, stirring, until sauce is thickened and smooth.
Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated
plater and pour extra sauce over it.
